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Curried Lobster

Lobster pieces simmered in a curry‑flavored broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Curried Lobster

Ingredients

Directions

Make the curried broth

  1. Boil the veal or chicken broth and season to taste.

  2. Dissolve the curry powder in cold water until smooth.

  3. Thicken the broth as you would for any stew.

Add the lobster and serve

  1. Set the pot on the back of the stove and add the lobster.

  2. Allow the lobster to heat through, then serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Meat + vealtop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lobster + vealtop 27% of all pairs
    Smell alikelow
    Cooked together225 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobsters
Provide the main protein, which turns tender and opaque as it heats through.
Veal or chicken broth
Forms the savory liquid base that carries the curry flavor through the dish.
Curry powder
Adds aromatic spice flavor to the broth.

The step that matters

Heating the lobster gently. Lobster meat turns rubbery and tough when overcooked. Setting the pot at the back of the stove and heating it only until warmed through keeps the meat tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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